PROSPECTS OF APPLICATION OF ACOUSTIC TREATMENT FOR THE PRODUCTION OF DAIRY PRODUCTS

Abstract

This article provides an overview of the use of ultrasonic cavitation in the dairy industry. The urgency of the problems caused by the growing demandfor milk products obtained using reagent-free control of raw material properties and the finished product. At the same time raw material retains its high nutritional value. Currently, acoustic cavitation is used in the dairy industry to perform a large number ofprocesses, these include: pasteurization, homogenization, inactivation of pathogenic microorganisms, emulsification, accelerate the fermentation process, the membrane in the ultrailtration treatment, sonokristallization, obtaining lactose-free milk.

Keywords

• акустическая кавитация
• молоко
• молочная сыворотка
• безреагентная обработка молочного сырья
• инактивация патогенной микрофлоры
• формирование стабильных гомогенных
• acoustic cavitation
• milk
• whey
• reagentlessprocessing of raw milk
• inactivation of pathogenic organisms
• forming a stable homogeneous systems